INGREDIENTS
1 lb
Lump crabmeat
1 cup
Artichoke hearts
1
Garlic clove
1/4 cup
Scallions
2 tsp
Dijon mustard
1/2 cup
Mayonnaise
2 tsp
Worcestershire sauce
3/4 cup
Cheddar cheese
1/2 cup
Monterey jack cheese
1/2 cup
Parmigiano reggiano, grated
1/4 cup
Sour cream
1
block Style cream cheese